Recipes and Cooking Baked Brie en Croute 4.0 (26) Add your rating & review Classic brie en croute is a party appetizer staple. Gooey cheese in flaky pastry can't be ignored on the appetizer table. The seemingly elegant cheese appetizer is easier to make than you might think. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 20 mins Stand Time: 10 mins Total Time: 1 hrs Servings: 12 Yield: 2 rounds Jump to Nutrition Facts Ingredients ½ 17.3 ounce package frozen puff pastry sheets, thawed (1 sheet) 2 tablespoon jalapeño pepper jelly, apple jelly, or apricot jelly 2 4.5 ounce rounds Brie or Camembert cheese 2 tablespoon chopped nuts, toasted 1 egg, slightly beaten 1 tablespoon water Apple and/or pear slices Directions Preheat oven to 400°F. Grease a baking sheet; set aside. Unfold pastry onto a lightly floured surface; roll into a 16x10-inch rectangle. Cut into two 8-inch circles; reserve trimmings. Spread jelly over top of each cheese round. Sprinkle with nuts; lightly press nuts into jelly. Combine egg and water; set aside. Place pastry circles over cheese rounds. Invert cheese and pastry. Brush edges of circles with a little of the egg mixture. Bring edges of pastry up and over cheese rounds, pleating and pinching edges to cover and seal. Trim excess pastry. Place rounds, smooth sides up, on prepared baking sheet. Brush egg mixture over tops and sides. Cut small slits for steam to escape. Using hors d'oeuvre cutters, cut shapes from reserved pastry. Brush shapes with egg mixture; place on top of rounds. Bake for 20 to 25 minutes or until pastry is deep golden brown. Let stand for 10 to 20 minutes before serving. Serve with apple and/or pear slices. Robert Jacobs Baked Brie with Apricots and Almonds: Prepare as above, except substitute 2 tablespoons apricot preserves for the jelly and substitute 1/2 cup chopped almonds and 1/3 cup finely snipped dried apricots for the 2 tablespoons chopped nuts. Rate it Print Nutrition Facts (per serving) 207 Calories 15g Fat 12g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 207 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 30% Cholesterol 39mg 13% Sodium 192mg 8% Total Carbohydrate 12g 4% Total Sugars 2g Protein 7g Calcium 40.4mg 3% Iron 0.7mg 4% Potassium 58mg 1% Folate, total 32.3mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.